Mexican steak salad

• To a bowl, add the carrot, sweet potato, a light drizzle of olive oil, salt and half of the Mexican-style spices*. Toss to coat.
• Transfer to a parchment-lined baking sheet and roast in the oven for 10 - 15 minutes.
• Add the garlic clove to the baking sheet, toss, then return to the oven and roast for a further 5 - 10 minutes, or until the carrot and sweet potato are golden-brown.

*Take care, this ingredient is spicy! Use as preferred.

• Dice the tomato and roughly chop the coriander (see Tip).
• In a bowl, mix the tomato and coriander with the extra virgin olive oil. Season to taste with salt and pepper.

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.

• Halve and pit the avocado, then remove the skin and slice the flesh.
• Crush or finely chop the roasted garlic clove.
• In a small bowl, combine the white wine vinegar, mayonnaise, garlic, and mustard. Season to taste with salt and pepper.

Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.

• Heat a light drizzle of olive oil in a frying pan over medium-high heat.
• Add the steak strips and the rest of the Mexican-style spices, then fry for 1 minute (see Tip).
• Season to taste with salt and pepper.

Tip: fry the steak strips for more or less time as preferred, depending on how rare you'd like them to be. They will cook quickly, so don't fry them too long if you'd prefer them to be more rare.